Whole Wheat Bagels
|Dry yeast||2 Tablespoon|
|Warm water||2 Cup (32 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Water||3 1⁄2 Quart|
|Sesame seeds||1 Teaspoon|
Dissolve yeast in 2 cups warm water in a large bowl; add honey, stirring well.
Stir in whole wheat flour and salt; mix well.
Gradually stir in enough all-purpose flour to form soft dough.
Turn dough out onto a heavily floured surface (dough will be sticky), and knead 8 to 10 minutes until smooth and elastic.
Place dough in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 1/2 hours or until dough is doubled in bulk.
Punch dough down.
Divide dough into 12 equal pieces.
Roll each into a smooth ball.
Punch a hole in the center of each ball with a floured finger.
Gently pull dough away from center to make a 1 1/2- to 2-inch hole.
Place shaped bagels on lightly greased baking sheets.
Cover and let rise 15 minutes.
Broil bagels 5 inches from heat for 2 minutes on each side.
Bring 3 1/2 quarts water and salt to a boil in a large Dutch oven; reduce heat and drop bagels, one at a time, into water.
Simmer 3 minutes on each side.
Place bagels on lightly greased baking sheets.
Sprinkle with sesame seeds; lightly press seeds into bagels.
Bake at 425Â° for 20 to 25 minutes or until golden brown.